Mix the flour, 30 ml (2 tbsp) poppyseeds, salt and sugar together.

Cream the fresh yeast with a little of the measured milk. Add the remaining milk. If using dried yeast, sprinkle it with the sugar into a little of the milk and leave in a warm place for 15 minutes until frothy. Add the remaining milk.

Pour the yeast mixture into the dry ingredients. Mix well to form a firm dough.

Knead the dough for at least 10 minutes. Place in an oiled bowl; cover with a clean tea-towel and leave to rise for about 1 - 1 1/2 hours or until doubled in size.

Knead again for 5 minutes. Divide the dough into 24 pieces. Shape each piece into a ball. On a floured baking sheet, place the dough balls in triangular groups of three.

Leave the dough triangles to rise in a warm place for 10 minutes. Glaze with a mixture of beaten egg and milk. Sprinkle with the remaining poppyseeds.

Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes. Cool on a wire rack.